Monday Menu 10/3

Grocery prices and the ridiculous busy-ness of this month has made sticking to my menu so much more important. It's also made it a bit more of a challenge. Oh well, it's a process, right?

Breakfasts
eggs and bacon
Slow Cooker apple oatmeal
Hard boiled eggs
overnight breakfast casserole
Sunday brunch

Lunch
Egg Salad
Salads out (I'll be at a conference here on the Army post for three days this week)
Left overs
Home made pizza

Dinners
Primal Shepard's Pie
White Chicken Chili
Ratatouille with braised pork
Grilled Chicken Salad with roasted pepper vinegarette
Pork Stirfry
Steaks and Sweet Potato fries


My busy schedule this week means that Primal eating requires planning! So I'm doing as much of my prep as possible today and really using my slow cooker. Here's my kitchen to do today:

• peel, boil and mash potatoes for Shepard's Pie
• Brown ground beef for Shepard's Pie
• Put together Shepard's Pie, cover and refridgerate
• Roast chicken thighs (on the bone) and stock veggies, strip meat and shred
• Make chicken stock in slow cooker using thigh bones and roasted veggies
• Dice veggies for chicken chili and combine in freezer bag with cooled chicken
• Chop veggies for Ratatouille and combine with seasoning in freezer bag
• Season boneless chicken with rotisserie seasoning in freezer bag
• thaw, slice and season boneless pork chops for stirfry
• Season Roast and add onion, carrot and celery in freezer bag. 
• Cut and divide cantaloupe.